Chick-Pea and Aubergine Stew Recipe is a Lebanese dish but it similar recipes are found all the Mediterranean and several other parts of the world.





Chick-Pea and Aubergine Stew Recipe

3 large aubergines, cubed

1 cup chick-peas, soaked overnight

3 garlic cloves, chopped

2 large onions, chopped,

½ tsp cinnamon powder

½ cumin powder’ ½ coriander powder

3x400g cans chopped tomatoes

Salt and black pepper

Boiled rice, to serve


For the Garnish

2 tbsp olive oil

I onion, sliced

1 garlic clove, sliced

Coriander sprigs


Preparation Method:

Chick-Pea and Aubergine Stew Recipe

Place the aubergines in a colander and sprinkle them with salt. Set the colander in a bowl and leave for 30 minutes to allow the bitter juice to escape. Rinse with cold water and dry on kitchen paper.

Drain the chick-peas and put in a pan with enough water to cover. Bring to the boil and simmer for 30 minutes or until tender. Drain.


Heat the oil in a large pan. Add the onion and crushed garlic and cook softly until it becomes soft. Now, add the spices and cook, stirring for a few seconds. Add the aubergines and stir to mix with the spices and onion. Cook for about 5 minutes. Add the tomatoes and chickpeas and season with salt and black pepper. Cover and simmer for 20 minutes.


To make the garnish, heat the oil in a frying pan and it becomes hot; add the sliced onion and garlic. Fry until it is golden and crisp. Serve the stew with boiled rice, topped with the onion and garlic and garnished with sprigs of coriander.



Read: Garlic Aubergine Recipe | Eggplant Recipe